Beef With Green Beans Recipes

Steps:

• Season the beef cubes lightly with salt and pepper. Heat 2 tablespoons of the butter in a heavy 6-quart pot over medium heat. As soon as the butter starts to turn brown, add half the beef and raise the heat to high. At first, the beef will give off some liquid, but once that evaporates, the beef will start to brown. Cook, turning the beef cubes on all sides until the pieces are as evenly browned as possible, about 5 or 6 minutes after the water has boiled off. If the pan starts to get too brown at any point, just turn down the heat a little. Scoop the beef into a bowl and brown the rest of the beef the same way using the remaining butter.
• Scoop out the second batch of beef, then add the carrots and onions and raise the heat to medium-high. Cook until the onion starts to turn translucent, about 5 minutes. Stir in the flour until it has been worked into the veggies and you can't see it any more. Pour in the chicken broth, wine, and crushed tomatoes, and toss in the rosemary. Slide the beef back into the pot and bring the liquid to a boil.
• Turn down the heat so the liquid is just breaking a gentle simmer. Partially cover the pot and cook 50 minutes. Stir the stew several times while simmering so it cooks evenly and nothing sticks to the bottom.
• Stir the potatoes into the stew, cover the pot completely, and cook until the potatoes and beef are tender, stirring occasionally, about another 45 minutes. Add the beans and cook for another 5 minutes until the green beans turn bright green and are cooked through but still have a nice snap to them.

Steps:

• In a mixing bowl, whisk together the egg whites, sesame oil, and 1 tablespoon of the cornstarch until foamy; season with salt and pepper. Add the beef and chives, toss to coat in the marinade and stick it in the refrigerator for 30 minutes.
• Pour the peanut oil in a large skillet or wok and place over high heat. When the oil is smoking hot, add 1/2 of the beef. (If you fry all the meat at once the oil temperature will drop and the beef will stew instead of crisp.) Fry for 2 minutes then remove to a paper towel to drain; repeat with the remaining beef. Very carefully drain all but 2 tablespoons of the hot oil into a safe container.
• Stir-fry the ginger, garlic, green onions, and chile in the remaining oil until they perfume. Add the green beans; season with salt and pepper. Stir-fry the beans for 2 minutes until crisp-tender; remove from the pan. Mix the chicken broth with the remaining tablespoon of cornstarch to make a slurry and add it to the pan. Add the soy sauce, vinegar, sugar, peanut butter, and orange peel. Simmer until the sauce is thick, about 5 minutes. Return the beef and green beans to the pan, tossing to coat in the sauce. Garnish with chopped peanuts and serve with rice.

Steps:

• Sprinkle cornstarch, salt, and pepper over flank steak. Refrigerate for 10 minutes.
• Heat oil in a skillet over medium-high heat. Cook steak in the hot oil until lightly browned, 3 to 5 minutes per side. Remove steak from skillet using a slotted spoon.
• Add onion and garlic to the same skillet. Cook until onion starts to soften, about 2 minutes. Add ginger; cook until lightly browned, about 1 minute. Add soy sauce, brown sugar, and hoisin sauce. Cook until sauce has thickened, 5 to 7 minutes more. Reduce heat; add green beans and bell pepper.
• Add steak back to the skillet; toss in the sauce until well coated. Add red pepper flakes. Reduce heat to medium-low and cook and stir until stir-fry is heated through, about 5 minutes more.

Steps:

• In a large bowl, combine the ground beef, parsley, onions, bacon bits, and salt and pepper, to taste. Thoroughly mix the ingredients together, then form the mixture into 2-inch meatballs. Heat vegetable oil in a large pan and slowly add the meatballs to the hot oil. Fry the meatballs until they are browned on all sides and cooked throughout. Remove the meatballs from the pan and place them on a paper towel to drain any excess oil.
• Serve on a bed of broad egg noodles with stroganoff sauce.
• In a large saucepan, add chopped onions, mushrooms and chicken stock. Cook over medium¿high heat and reduce the liquid by 1/2. Add cream of chicken soup to the saucepan and continue to heat. Once the sauce is heated through, stir in 1 cup of sour cream. Pour the sauce on top of the egg noodles and meatballs.
• Heat olive oil and almonds in a saute pan. Add garlic, green beans and vinegar. Cook until the beans are al dente. Salt and pepper, to taste, then serve.

Steps:

• In a bowl whisk together marinade ingredients (soy sauce - pepper).
• Slice steak with the grain into 2-inch strips and then across the grain into 1/2 inch pieces (the directions say 1/8 inch pieces but mine were closer to 1/2 inch to 1 inch) and then add them to marinade, toss, and set aside.
• Heat one tablespoon oil in wok over medium high heat until hot. Add beans and stir for 1 minute. Add water and reduce heat to medium. Cover and cook for 5-10 minutes. Transfer beans to bowl.
• Add remaining oil (see note in description) to wok and increase heat to high. Add ginger and stir until oil is hot and ginger sizzles (1 minute).
• Add onion and stir for one minute.
• Add beef mixture to wok and stir until beef is done (2-5 minutes).
• Return beans and liquid to wok and stir until mixed and heated through. Discard ginger.

Steps:

• So additions I've tried include one 8 oz can sliced water chestnuts (chopped) and ½ onion chopped and ¼ cup red wine. truly none of these make the original recipe any better but I like to feel I contributed in some way --
• Saute ground beef (if adding water chestnuts and onions also sauté these at the same time) and add green beans when beef is mostly done. Then add the white pepper, soy sauce, (I do a tad less than ½ cup but the recipe won't let me put .38 cups) and balsamic vinegar (and if you're feeling sassy add that red wine too). Cook for 5-10 minutes and then yes my friend you are done (hopefully you've had the foresite to cook rice too) and have a MAGNIFICENT dish to serve your family and or friends -- One that someone, someday may marry you for. Just sayin' it worked on me!
• Truly the original with no additions is absolutely fabulous but for crunch (you texture lovers out there) add the water chestnuts. Otherwise it's perfect in original form but feel free to throw your creative twist on this and let me know what works!

Steps:

• Thinly slice the beef into long thin strips about 1.4 inch thick. Place beef in a bowl with marinade ingredients. Let marinate for 2 hours or more (overnight if wanted). Next, mix your sauce ingredients and set aside. Once beef is done marinating, heat a wok or pan on high, add sesame oil a tbsp at a time to thinly coat the pan. Add in beef and spread over the bottom of the pan. Do not stir until a minute has passed. Then, flip the meat to the other side to allow it to brown. Next, take the beef out of the pan and onto a plate and set aside.
• Add more oil to the pan, and place the sliced onions and green beans in the pan. Stir fry for 2 minutes on each side, and then add 2 tbsp water to the pan. Turn the pan down to medium and cover for 4 minutes while the vegetables steam.
• Once the vegetables are crisp tender, add the sauce ingredients and mix. Cook on medium high for an additional minute, then add the beef into the pan and stir. Serve the beef with green beans over white rice and enjoy!

Steps:

• 1 Snap green beans into halves or thirds to make pieces about 21/2 inches long.
• 2. Slice steak with the grain into 2-inch-wide strips. Then slice the strips across the grain into 1/8-inch-thick . slices.
• 3. Whisk together soy sauce, cornstarch, wine, sugar and black pepper in a medium bowl. Add beef and mix well.
• 4. Heat 1 tablespoon oil in a wok or stir-fry pan over high heat until oil is hot but not smoking. Test by dipping a spatula in the beef mixture and then into the oil; it should sizzle. Add green beans and stir about 1 minute. Add water and reduce heat to medium. Cover and cook until tender-crisp, 6 to 9 minutes. Transfer beans and liquid to a shallow dish.
• 5. Add remaining oil to pan and increase heat to high. Add ginger and stir until oil is hot and ginger sizzles. Add onion and stir constantly 1 minute. Stir beef mixture and add to pan. Cook, stirring, until beef is no longer pink, about 2 minutes.
• 6. Return beans and liquid to pan and stir until mixed well and heated thoroughly, about 30 seconds. Discard ginger. Serves 4.

Steps:

• Heat the oil in a skillet over medium heat; brown the beef in the hot oil for 10 minutes.
• Stir in the onions and 1/2 cup water; cover, reduce heat to low, and simmer 15 minutes, stirring occasionally.
• Mix the green beans, allspice, pepper, and salt into the mixture; cover and simmer another 15 minutes.
• Add the tomatoes and tomato sauce; cover with water; cover and simmer another 45 minutes.

Steps:

• To prepare the beef and mushroom mixture:.
• Heat 1 tablespoon of oil in a large frying pan over a high heat. Sprinkle the beef with salt and pepper. Add the beef to the hot pan and cook until brown on all sides but still very rare in the center. This will take 8 minutes total. Transfer the beef to a plate and refrigerate until it is cold. Set the pan aside (do not wash the pan).
• Place the mushrooms in a food processor and blend for 10 to 15 seconds or until all the mushrooms are very finely chopped. Heat the remaining 2 tablespoons of oil in the same frying pan over moderate-high heat.
• Add the shallots and sauté for 1 minute or until the shallots are tender, scraping up any browned bits from the bottom of the pan. Add the finely chopped mushrooms and sauté 5 minutes. Sprinkle with salt and pepper. Reduce the heat to medium and cook for 15 minutes, stirring occasionally, or until the mushroom mixture is dry. Set the mushroom mixture aside to cool completely.
• To assemble and bake the beef:.
• Preheat the oven to 400°F Line a heavy large baking sheet with parchment paper. On a lightly floured surface, roll out each pastry sheet into a 16x10-inch rectangle.
• Brush 2 inches of one long side of one rectangle with some of the beaten egg. Place one long side of the second rectangle atop the egg-coated edge of the first rectangle, overlapping the edges by 2 inches. Press gently to seal.
• Spread half of the mushroom mixture lengthwise over the center of the pastry. Place the beef on top of the mushroom mixture. Spread the remaining mushroom mixture over the top of the beef. Fold the pastry over the beef, overlapping the pastry on top of the beef.
• Brush the pastry ends with some of the beaten egg, then fold the pastry ends over the sides and top of the beef. Turn the pastry-encased beef over and onto a heavy baking sheet so that it is seam side down. Brush some of the beaten egg over the pastry. Score the top of the pastry decoratively with the dull side of a knife.
• Bake for 45 minutes or until the pastry is cooked through and a meat thermometer registers 130°F when inserted into the center of the beef for medium-rare doneness. The temperature of the beef will rise as it rests.
• Let the beef rest for 20 minutes. Transfer the beef to a cutting board. Reserve the pan juices. Simmer the wine in a heavy based small saucepan over a high heat for 5 minutes or until reduced by half. Pour in the reserved juices from the beef. Simmer 1 minute. Season the sauce to taste with salt and pepper.
• Meanwhile, to cook the green beans:.
• Boil the green beans in a large pot of boiling salted water for about 3-4 minutes or until they are crisp-tender. Drain. Melt the butter in a medium sauté pan over a medium heat. Add the beans and toss to coat. Season to taste with salt and pepper.
• To serve:.
• Cut the beef and pastry crosswise into thick slices. Transfer the slices to plates. Spoon some wine sauce over the beef and serve with the green beans.

Steps:

• Heat butter in a skillet or frying pan; add sofrito & tomato sauce, sauting for about 3 minutes.
• Add frozen green beans. Cover and cook over moderate heat for about 10 minutes, stirring occasionally.
• Uncover; add corned beef (broken up); stir to blend, and cook 5 minutes more.
• Serve over white rice or noodles.

Steps:

• Heat both oils in a large nonstick fry pan or wok at medium-high. Cut beef into thin short strips, against the grain. Add beef to pan, toss and sauté slightly for 5 minutes.
• Add sliced onion and green beans, toss. Add garlic and ginger. (I like my beans a little more done. I usually put the cover on to cook them for about 5 more minutes).
• Reduce heat to medium-low. Add soy sauce, rice vinegar, fish sauce, sweet chili sauce, hoisin sauce and chili paste. Stir to combine.
• (Add mixture of cornstarch and water if desired to thicken).
• Serve with rice.